Ingredients
- 5 g ( 1/8 oz) dried porcini mushrooms
- 4 veal shanks (about 1.1 kg/2 lb 7 oz)
- 1 tablespoon plain (all-purpose) flour
- 2 1/2 tablespoons olive oil
- 2 brown onions, chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon finely chopped rosemary
- 250 ml (9 fl oz/1 cup) red wine
- 500 ml (17 fl oz/2 cups) beef stock
- 400 g (14 oz) tin chopped tomatoes
- 60 g (2 1/4 oz/1/4 cup) tomato paste (concentrated purée)
- 1 quantity herb pasta , cut into pappardelle
- 1/4 cup flat-leaf (Italian) parsley, chopped
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Cover the porcini with 80 ml (2 1/2 fl oz/ 1/3 cup) boiling water and set aside for 20 minutes. Strain, reserving the soaking liquid and discarding any gritty residue.
2. Meanwhile, season the veal shanks with sea salt and freshly ground black pepper, then dust with flour.
3. Heat the oil in a large flameproof casserole over medium heat. Brown the shanks on each side for 2-3 minutes, or until golden brown all over. Remove and set aside.
4. Reduce the heat to low, add the onion and cook, stirring often, for 3 minutes, or until softened. Add the garlic and rosemary and cook, stirring, for 2 minutes, or until light golden. Add half the red wine to the casserole, increase the heat to medium and bring to the boil, scraping the base of the dish to dislodge any caramelised bits.
5. Add the remaining wine, the stock, tomatoes, tomato paste, porcini and their soaking liquid and stir to combine. Return the shanks and any juices to the casserole. Bring to a simmer, cover and cook in the oven for 1 hour.
6. Remove the casserole from the oven and turn the shanks. Return to the oven for 1 hour, or until the meat is falling from the bones. Remove the shanks from the liquid, place on a chopping board and use two forks to shred the meat into chunks (discarding any fat and sinew). Remove any marrow from the bones and reserve.
7. Return the meat and marrow to the casserole and place over a low heat, season to taste and stir through half the parsley.
8. Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente, then drain. Serve with the rag ù, sprinkled with the remaining parsley.
